2 lbs. ground sirloin
2 lbs. porterhouse steak
1/2 stick butter
1 lb. fresh mushrooms
1/2 tsp. pepper
1/2 tsp. cayenne pepper
1 tsp. Worcestershire sauce
2 c. red wine
3 chopped garlic cloves
1/2 tsp. garlic salt
1 can tomatoes
2 sm. cans tomato paste
4 (sm.) cans tomato sauce
2 bunches green onions, chopped
1 shallot chopped (optional)
1 green pepper, chopped
1 red pepper, chopped
3 sm. cans chopped chiles
2 dried crushed red pepper
1/2 to 1 can chopped jalapenos (sm.)

(or to taste)

Brown sirloin and cut porterhouse into small cubs and cook in skillet with sirloin. Saute mushrooms, pepper, cayenne, Worcestershire sauce, red wine, garlic and salt in butter in large pot. Add tomatoes, tomato paste and tomato sauce, green onions, shallots, green and red peppers, chiles, crushed red pepper and jalapenos. Simmer 2-3 hours on medium heat; stir often.